Turkey Three Bean Chili

January 19, 2011


serves 6-8

This is perfect for the family to make and nutritious. A great way to incorporate beans into ones diet. The real fun begins with toppings you choose.

1 28 oz  can tomato sauce
2 pounds of ground turkey or beef
3 cups chopped onions
5 cloves garlic thru press
2 tablespoons of sunflower or vegetable oil

1 small red pepper pureed or chopped or 1 tablespoon of sweet paprika

5 tablespoons of chili powder
3 tablespoons of  ground cumin
1 teaspoon of Greek oregano
1/4 cup white tequila optional

1 6 oz can of tomato paste

1-2 tablespoons  of sugar, honey
1 tablespoon of el yucateco chipotle sauce
1 can 15 oz each of your favorite beans rinsed and drained – )pinto, dark red kidney, black beans, roman, navy beans, bola rojas)
3-4 dashes of parrot hot sauce
1 cup chicken  stock or 1 Herb ox Chicken boullion cube to 1 cup water
1/4 cup of  white tequila optional
2 tablespoons of fine yellow corn meal

Heat a large  inch skillet to medium -high  heat

add oil

saute onions , garlic and add turkey

separate turkey while cooking

add in tequila, tomatoes, paste, red pepper,  chili powder, cumin and simmer on medium

add in  stock, hot sauce, oregano, beans , sugar simmer 30-35 minutes

check on chili and add a small amount of water if chili becomes too thick half way through cooking time

add in corn meal and mix

when chili becomes thick its ready to serve

Toppings for a bowl of chili can be many.  Shown in bowl is guacamole*,  gypsy sour cream dip* and homemade  fire roasted salsa*  surrounded by all natural tortilla chips.

Other toppings that are great are chopped scallions, plain sour cream, lemon sour cream dip*, yogurt, chipotle dip*, corn, olives, chopped red onion and shreded cheese

* recipes available on this site and The Gypsy Kitchen Cookbook

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Chicken Soup

January 18, 2011

Serves 4-6

Who doesn’t love chicken soup! Credit to my Italian grandmother for  allowing me to be her sous chef  in the kitchen making numerous pots of soups. I can remember making this soup for the first time on her wood stove in a huge antique pot with a fresh killed chickens from  her chicken coop and picking the garden vegetables.  I have  tweaked the recipe to my tastes  by adding more garlic, thyme and hot sauce. I know she would be proud!

3-5 lbs of chicken with skin on
4-5  peeled carrots cut into bite size pieces
2-3 celery stalks chopped into bite size pieces
4 large Spanish onions cut about 4 cups
6-10 garlic cloves  thru a press- reserve 1 tsp
3 bay leafs
1  tablespoon of fresh thyme leaves off stems or tie 8 sprigs with twine
1/2 cup dry vermouth or dry white wine  optional
6 cups chicken stock or 4 Herb Ox chicken cubes to  6 cups of water
¼ tsp of powdered cloves or 2 whole cloves
1 tablespoon flat leaf parsley shopped
3-5 dashes of Parrot hot sauce optional

2  tablespoons extra virgin olive oil
2 teaspoons sea salt
½ tsp of fresh ground black pepper
2  tablespoons grated  Piave, Romano or Parmesen cheese  optional

Heat a large  stock pot on medium heat

Add olive oil, brown chicken pieces, plate chicken.

Add in onions and garlic saute till tender

Return chicken to pot with stock, wine, bay leafs and thyme

cover -bring to a boil

Add  hot sauce,  clove, carrots,  salt, pepper.

reduce heat to low, cover and simmer for 3040 minutes till carrots are fork tender

Correct seasoning

Remove cloves, bay leafs and thyme sprigs

Add in remaining garlic

Ladle into bowls, garnish with parsley.  Serve with bowl of grated cheese at table.

Gypsy Juice hot sauce  is a very flavorful and Iam recomming adding some to your chicken soup! Especially if you  want a little heat and feeling a bit under the weather!

The Gypsy Kitchen Cookbook by Lisa Lamme’

January 18, 2011

With the release of my first cookbook, many of you have asked what my cookbook The Gypsy Kitchen Cookbook about?  And many thought it was a cookbook devoted to cooking with wine & cheese since I own a very popular gourmet wine and cheese shop.  But this is not the case. I was recently asked by the press what my style of cooking was and I had to ponder for the answer. I decided to get back to them in a few days, as I needed a time to think about my cooking style.

I was asked did I cook Italian and French because of my heritage? Was it Americana? Canadian? Southern, Southwestern? Caribbean, South American? Mexican?As I have lived and visited many of these places? Could my cooking style be more  Indian, Vietnamese, Thai or Asian, Greek or Mediterranean? Yet, no one cuisine came to mind. I am self taught and  have learned to cook many cuisines from these country’s while relishing their spices and seasonings  from these  marvelous lands. Could I be more Spanish or Portuguese influenced? It eventually came to me… that my style and love of food and cooking  should be categorized as World Fusion. It may be a music term, but I am claiming it to be my own style of cooking. So that is what my cookbook The Gypsy Kitchen is about!

I adore appetizers, small plates, tapas,BBQ, salads and soups,  fantastic olive oils and vinegar and spices from afar.  I  incorporating unusual and common everyday ingredients into my repertoire and  some times heat. I love texture, crunchy, creamy, crisp and  full flavor foods. I love my butter and cream, sea salt , sea food,  legumes and grains.   I  believe: That variety is the spice of life. I  guess I am one of those  gourmand’s who lives to eat but I am one who is respectful of calories at the same time.

My book is about my passionate love for foods whether they be in vegetable, meat, pasta, or appetizer, sauce, seafood or in condiment form! I love food and want to share my passion  with the world.   My recipes demonstrate how easy and simple cooking real food can be. In addition to my love of cooking and  desiring more from the one dimensional  main stream hot sauces offered in the market, I  developed my own unique hot sauce Gypsy Juice.  My recipe was  in such demand at store level I could no longer produce it in small batches, I needed to go into manufacturing. When producing this hot sauce I choose  intense flavors, quality ingredients, depth and complexity in the finish. You could say  I created a monster,  a hot sauce almost like a fine wine but in  sauce form. A hot sauce that was not too hot, but would compliment most foods.  I am excited,  patiently waiting to hear the ooh’s and ah’s and until the whole world tries Gypsy Juice and the recipes!

My goal is to awaken your pallets, encourage you to try new and different foods and flavors…. To introduce you to a world of excitement thru food so you will never ever ever be bored on your plate again!

Happy Cooking!

Happy Eating!

Lisa Lamme’

Fried Lobby Rangoon – Lobster Rangoon

January 18, 2011



Makes 22-24 wonton’s

I just adore crab rangoon and many of us foodies love lobster so why not lobby rangoon! These are crispy and delicious and really take no time at all. Guaranteed to disappear once  served!

5 oz of cooked lobster meat drained dried & chopped (shrimp or crab can be substituted)

¼ teaspoon of white pepper
¼ teaspoon of sea salt
6 oz of whipped or soft cream cheese
½ teaspoon of cornstarch
1 tablespoon of grated carrot
1/8th teaspoon ground Grenadian nutmeg
½ teaspoon garlic powder
1 tablespoon of fresh snipped chives or green part of 1 scallion chopped fine
Package of yellow square wonton wrappers (available at Asian markets)
2 cups of sunflower or safflower oil
In a bowl blend cream cheese, carrots, salt, pepper, garlic powder cornstarch, and nutmeg
Incorporate chives and lobster till blended and set aside

Assembling wonton

Read the rest of this entry »

Pear Squash “Chayote”

January 18, 2011

Serves 4-6

It seems Chayote is eaten in many countries: India, Vietnam, South America and Australia and goes by many names. I believe once you try Chayote for the first time you will incorporate this interesting vegetable in your diet always. The remarkable thing about this pear shaped squash has a beautiful honey-dew melon  green color when cooked and has a firm but soft texture. I adore its delicate flavor. A great alternate squash. Chayote can be stir fried, baked, eaten raw in salads or grilled.  Reminiscent to zucchini but with a slightly firmer texture.

1 ½ -2 lbs of Chayote peeled and remove small core cur into cubes

4 cups water

1 tablespoon of salt

Bring water and salt to a boil

Cook chayote for 12-13 minutes till  fork tender

Drain

Top with butter or olive oil , salt & pepper or a  lemon tarragon vinaigrette

Vegetarian Split Green Pea Soup

January 18, 2011

Serves 6-8

1 lb bag of split green peas

1 cup of onion chopped
2 medium carrots peeled and cut small
2 stalks of celery chopped small
6 leeks white parts only sliced thin rings
2 tablespoon of sunflower or grape seed oil
2 tablespoons of garlic thru press (reserve 1 teaspoon)
1 cup of dry vermouth or white wine
6 cups of water

few dashes of parrot hot sauce (optional)
¼ teaspoon of powdered clove or 2 whole cloves
1 teaspoon of sea salt

1  14 oz can of Swanson’s or your favorite vegetable broth
1 tablespoon of flat leaf parsley chopped
8-10 sprigs of fresh thyme & 4 Bay leafs tied with twine
¼ teaspoon of fresh ground black pepper


On medium heat saute onions, garlic, leeks in oil in a large stock pot
Add vermouth and water, stock, pepper sauce, salt and bring to a boil
Add peas, carrots, celery, and spices
Cover and simmer for 45 minutes

Remove cover and simmer an additional 30 minutes
Remove bay leaf, thyme sprigs  & whole cloves

Add remainder of garlic

If you like soup pureed use an hand held immersion blender and puree before serving

Adjust seasoning salt & pepper to taste

Serve with crusty bread, garlic croutons and garnish each bowl with parsley

Crab Cakes with Chipotle Dipping Sauce

December 9, 2010
  
 
These crab cakes are very tasty. They have alot of ingredients but they are worth it!
 
Chipotle dipping sauce
 
3/4 cup Kraft or Hellmann’s mayonnaise or  you may substitute sour cream

Juice of 2 limes

1/2 teaspoon of sea salt

1 finely minced garlic clove or teaspoon of garlic powder

1½ teaspoons El Yucateco Chipotle sauce

2 teaspoons of sugar or agave syrup

1 Tablespoons fresh chopped cilantro

Whisk together in medium bowl and set aside

 
For the Crab Cakes

½ cup Kraft or Hellmann’s mayonnaise

2 Tablespoons flat leaf parsley chopped fine

2 Tablespoon Roland hot Dijon mustard

1 teaspoon of Worcestershire sauce

few dashes of parrot hot sauce

1/2 teaspoon sea salt

¼ teaspoon white pepper

¼ teaspoon smoked paprika

2 teaspoons garlic powder

12 Ritz crackers crumbled

3 scallions finely chopped, white & green parts

1 teaspoon mirin cooking wine

1 egg

2 Tablespoons corn starch

1 Tablespoon extra virgin olive oil or melted unsalted butter

1 Tablespoon agave syrup or sugar

Juice of 1 lemon

1 cup of panko bread crumbs*

1 lb of fresh crab meat- squeezed out moisture and flake

½ cup sunflower oil for frying

1 large saute pan

 

Mix all ingredients except panko bread crumbs and sunflower oil

 Form desired size cakes

Coat cakes in panko crumbs and set on tray

Heat saute pan medium to high heat

Add oil

Fry in 5-7 minutes each till slightly golden and plate

Keep warm in oven  on baking sheet at 325°. Serve with Chipotle dipping sauce

TIP: You can substitute  same amount of any of the following fishes in place of crab meat: haddock, cod, hake, tilapia or skai fish

 

Japanese Avocado & Crab Salad

December 8, 2010

 

Serves two

This is that yummy avocado salad many sushi restaurants serve. Now you can make it at home any time! 

2 ripe avocados, peeled and sliced in cubes

1/4 cup of mayonnaise preferable Kewpie soy from Japan

1 tablespoon of toasted sesame seeds

5-6 crab sticks thawed, squeeze out moisture and shred or substitute 1/3 cup of fresh crab meat

Juice of half a lemon

1/2 teaspoon of Sriracha chili sauce

1 tablespoon of flying fish eggs or capellini roe (available frozen in Asian markets)

Dash of sea salt

2 large martini glasses

2 tablespoons micro-greens or baby pea pod shoots placed at the bottom of each glass

 
 
Dressing
  
 
In a medium size bowl mix mayonnaise,lemon juice,chili sauce, sesame seeds and sea salt and mix well

Add avocado, crab and fish eggs and mix

Spoon mixture into martini glasses, serve chilled

Salads may be topped with sesame seeds, chopped scallion or additional fish eggs before serving

 

 

 
 
 
 
 
 
 
 
  

Orecchiette,Sausage & Broccoli Rabe

December 8, 2010
 Serves 4-6
    1 lb bag or orecchiette cooked per instructions (12 minutes in lightly salted water)

4 tablespoons of extra virgin olive oil

1 cup of plum tomatoes seeded and chopped into small cubes- drain excess liquid

4 Italian sweet sausages removed from casings and crumbled

½- ¾ teaspoon of red chili flakes

3 ½ tablespoons of fresh garlic thru a press

¼ cup of aged freshly grated Romano cheese

¼ cup aged freshly grated Parmesan cheese

6 cups washed broccoli Rabe- cut off stems, chop into 2 inch pieces

3 tablespoons of Kosher salt

1-2 tablespoons of flat leaf parsley chopped

fresh ground pepper and salt

 

Bring 4 -6 quarts of water with 3 tablespoons of salt to a boil

Blanch broccoli rabe 2-3 minutes(turns a dark green) and remove with a strainer spoon from boiling water. Retain water  for cooking pasta

Add orecchiette to water and set timer (reserve ¼ cup of pasta water before draining)

 Heat a large 12 inch sauté pan to medium

Add half of olive oil and garlic. Cook sausage 4-5 minutes while breaking apart meat

Lower heat to simmer

Drain orecchiette (reserve some liquid)

Add in rabe in with sausage and stir

Add in orecchiette, water, chili flakes, remaining garlic and stir for 2-3 minutes

Add cheese, olive oil, tomatoes and parsley. 

Salt and pepper to taste, drizzle remaining olive oil before serving

Toss , serve with extra cheese and chili flakes

Tip: Orchiette is a distinctly shaped pasta that resembles a small flying saucer and lends itself to holding sauce and bits of meat. Sometimes difficult to locate, so try Italian specialty markets. You may substitute another type of pasta such as penne.

Apple Pie with Flaky Fillo Crust

December 8, 2010

serves 6-8 

6 Cups of Cortland apples cut into 1/8 inch slices

2 tablespoons and 2 teaspoons of fresh lemon juice 

3 tablespoons of dark brown sugar

3 tablespoons of sugar

1 1/2 teaspoons of ground cinnamon

1/4 teaspoon of ground nutmeg

1/8 teaspoon of sea salt

2 tablespoons of cornstarch

2 teaspoons of grated ginger

2 tablespoons of melted unsalted butter

1/4 cup of toasted pine nuts or walnuts

1/2 cup white raisins or currants

4 tablespoons of Cointreau liquor  or Leroux Tripple sec can be substituted

 1/16th teaspoon of Habanero powder (optional)

  

 Fillo Pie Crust

 20 sheets of fillo dough 1 package of Athens Fillo sheets

1/2 cup of melted unsalted butter 

pastry brush

1 nine-inch pie pan

 Preheat oven to 375 for ten minutes

 In a small bowl heat currants in Cointreau, in microwave on high for 1 minute and set aside for ten minutes until soft

 In a large mixing bowl add apples, sugar, salt, corn starch, ginger, lemon, nutmeg,  Habanero powder,cinnamon, butter, nuts and mix thoroughly

Add currants and liquid to apple mixture, blend and set aside

  

 

 Prepare pie

 Butter pie plate

Separate individual leaf of fillo and set into dish, coat each leaf with butter before adding next leaf. Do this for 7-10 layers

 Fillo  sheets should overlap the pie dish sides

Add pie filling

Take ends of fillo and fold into middle of pie

Next, cover top of pie with a two layers of fillo. Lightly brushing with butter and repeat another sheet so pie is covered in fillo

Fold fillo under inside dish, enclosing apple mixture in fillo

Press your hand in middle of pie slightly creating an indent in middle

Cut remaining fillo into quarter sheets with a sharp knife. or scissors

Place individual squares of fillo in center of pie but slightly overlap squares. Brush butter sparingly on these remaining sheets

For the last 2 -3 sheets of fillo crumble lightly in the palm of your hand like a tissue and place in center of pie.

 Bake on middle rack of oven for 50-60 minutes

NOTE:  Fillo  crust done this way,will cook to form leaves and if done right, pie crust cooks and opens to look like a rose

Serve warm with vanilla ice cream or a dusting of powdered sugar

 Tip: Have all ingredients set up and ready for making crust, fillo dries quickly